firmly adhere to the body.

[Illustration: TURBOT-KETTLE.]

FISH-KETTLES are made in an oblong form, and have two handles,
with a movable bottom, pierced full of holes, on which the fish
is laid, and on which it may be lifted from the water, by means
of two long handles attached to each side of the movable bottom.
This is to prevent the liability of breaking the fish, as it
would necessarily be if it were cooked in a common saucepan. In
the list of Messrs. Richard and John Slack (see 71), the price
of two of these is set down at 10s. The turbot-kettle, as will
be seen by our cut, is made differently from ordinary
fish-kettles, it being less deep, whilst it is wider, and more
pointed at the sides; thus exactly answering to the shape of the
fish which it is intended should be boiled in it. It may be
obtained from the same manufacturers, and its price is L1.

BAKED FILLETS OF TURBOT.

339. INGREDIENTS.--The remains of cold turbot, lobster sauce left from
the preceding day, egg, and bread crumbs; cayenne and salt to taste;
minced parsley, nutmeg, lemon-juice.

_Mode_.--After having cleared the fish from all skin and bone, divide it
into square pieces of an equal size; brush them over with egg, sprinkle
with bread crumbs mixed with a little minced parsley and seasoning. Lay
the fillets in a baking-dish, with sufficient butter to baste with. Bake
for 1/4 hour, and do not forget to keep them well moistened with the
butter. Put a little lemon-juice and grated nutmeg to the cold lobster
sauce; make it hot, and pour over the fish, which must be well drained
from the butter. Garnish with parsley and cut lemon.

_Time_.--Altogether, 1/2 hour.

_Seasonable_ at any time.

_Note_.--Cold turbot thus warmed in the remains of lobster sauce will be
found much nicer than putting the fish again in water.

FILLETS OF TURBOT A L'ITALIENNE.

340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See
Sauces.)

_Mode_.--Clear the fish carefully from the bone, and take away all skin,
which gives an unpleasant flavour to the sauce. Make the sauce hot, lay
in the fish to warm through, but do not let it boil. Garnish with
croutons.

_Time_.--5 minutes.

_Seasonable_ all the year.

THE ANCIENT ROMANS' ESTIMATE OF TURBOT.--As this luxurious
people compared soles to partridges, and sturgeons to peacocks,
so they found a resemblance to the turbot in the pheasan